MSM ~ Relish Meal Planning 3 More Recipes

Week #2 of my Relish! experience using their meal plan system! I'm going to feature 3 more meals I tried out last week! I'm really loving this system, I'll have the giveaway up next week. I'm sad to say that I was suppose to have a 1 month, but it turns out only 2 weeks :(. So I'll have to buy it, but hey for $7 a month it's not that bad at all! Enjoy and look forward to next week I'll put up the giveaway for a ONE YEAR subscription for one lucky winner!

My first recipe today is Slow Cooker Gourmet Chicken Chili is a great slower cooker meal that was easy to make and a hit, Caden actually ate 3 BOWLS yes the boy that never eats loved it!

Slow Cooker Gourmet Chicken Chili

1 pound boneless, skinless chicken thighs

1white onion , chopped

2 teaspoons garlic, minced

1 ¾ cups chicken broth

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon coarse salt

1 dash hot sauce

2 15-ounce cans great Northern beans, rinsed and drained

1 11-ounce can shoepeg corn, drained

3 tablespoons lime juice

[1] In a slow cooker, mix together the onion, garlic, broth, cumin, oregano, chili powder, salt and hot sauce. Add the chicken.

[2] Cover and cook on low for 5-6 hours.

[3] Remove the chicken from the slow cooker and, using two forks, shred into pieces. Return the chicken to the slow cooker and stir in beans, corn and lime juice. Cover and cook on high for 15-20 minutes or until the beans and corn are hot. Serve immediately.

ALEXIS NOTES: I used chicken breast since I buy them on sale and freeze them, plus I'm weird and have a thing about chicken on bones .. LOL. I used canned corn it's easy and I always have a stock in it! Also it could have used a little more broth, I would have maybe double it. Now if I was smart Tracie told me this the night before since she uses this system ... LOL

The next two recipes I found by simply entering ground beef in the ingredients search box. During the week I took some out of the freezer by accident and had to use it up so I did a quick search and found what I needed!

Next recipe I bring you is a great twist on Chili Mac it made a good amount and I had enough to drop off at daycare with Caden.

Chili Mac

12 ounces elbow macaroni

1 ½ pounds ground beef

2 tablespoons vegetable oil

2 yellow onions , chopped

1 red bell pepper , stemmed, seeded and chopped

2 teaspoons garlic, minced

2 tablespoons chili powder

1 tablespoon ground cumin

1 14.5-ounce can diced tomatoes

1 28-ounce can tomato puree

1 tablespoon brown sugar

2 cups shredded cheddar cheese

[1] In a Dutch oven cook the macaroni until cooked through but still firm to the bite. Reserve ½ cup of the cooking water and drain the pasta. Transfer to a bowl and set side.

[2] In the Dutch oven, brown the beef, breaking up the pieces with a spoon until no longer pink, 5-8 minutes. Drain the beef.

[3] Add the oil to the Dutch oven over medium-high heat. Saute the onions, red pepper, garlic, chili powder and cumin, cook, stirring occasionally until the vegetables are softened and beginning to brown, about 7 minutes. Add the diced tomatoes, tomato puree, brown sugar and reserved pasta water and the ground beef. Bring to a simmer and cook, stirring occasionally for 20 minutes, for the flavors to meld.

[4] Stir in the pasta and season with salt and pepper. pour into a baking dish* and sprinkle with the cheese. Let cool. Cover tightly with foil, affix the cooking label and place in the freezer.

ALEXIS NOTE: This was in the freezer selection but it worked out perfect for the day off. I used whole wheat pasta, with lean ground beef also as you'll see there is corn in there. Corn was by request of Caden, every meal we have must have corn I've been told!

And the last meal for you is of course a hit with the boys and Rick, who are BIG Mexican anything fan, like you haven't guess that from now!

Cheese and Beef Enchilada Casserole

1 pound ground beef 2 cups shredded cheddar cheese 1 tomato , cored and chopped 3 green onions , chopped 2 teaspoons chili powder 2 teaspoons garlic, minced 12 6-inch corn tortillas 1 ½ cups prepared taco sauce 1 cup Monterey Jack cheese, shredded [1] In a skillet over medium heat, brown the beef and drain. [2] In a mixing bowl, add the cheddar cheese, tomato, green onion, chili powder and garlic. [3] In a 13 x9 baking dish coated with cooking spray, arrange 4 tortillas in the bottom. Spread half of the cheese mixture and half of the beef. Repeat the process with 4 tortillas and the remaining cheese, beef and top with the remaining tortillas. [4] Pour taco sauce over the tortillas and sprinkle with Monterey Jack cheese. [5] Cover with heavy foil and affix the baking label using heavy clear packing tape.

Alexis Note: I used the fat free tortillas, didn't have a tomato so used a can of diced tomatoes, and I used a Mexican blend cheese.

Enjoy! Hope you all had a wonderful weekend, I'll try to catch up by mid week :) LOL